Boil your water with the bay leaves and 2 teaspoons salt. Once it boils, keep it at a simmer.

Meanwhile, heat oil in a pot over low/medium-low heat. Add garlic and cook until fragrant but not brown, about 5 minutes. Add bread cubes. Cook, stirring frequently so the garlic doesn't burn, 2 to 3 more minutes. Add the paprika and stir to coat everything.

Stir the soup pot in wide circles, and slowly stream the beaten eggs into the pot. You want them to turn into wisps and ribbons, not clumps, so keep stirring for a few extra seconds, after everything is added. Serve immediately.

My Spanish abuela made this simple soup often, both for myself and my sister, and to feed her six children in the aftermath of the Spanish Civil War when money was tight, and protein even more scarce. A wonderful flavor and memory for me and my mom. We eat it often.

I really, really enjoyed this recipe! I followed some of the other comments on here and substituted chicken stock for half of the water. I also added more paprika and some cayenne pepper towards the end, which I really enjoyed. My dad thought it was too garlic-y, but you can't please everyone!

i cut this recipe in half for an early dinner tonight. i didn't have bread, so i made pearl couscous to spoon into the soup for more heft. i also finished it at the table with some grated parmesan. oh my goodness! delicious, comforting meal in thirty minutes! thank you so much for sharing. i'm excited to make this part of my repertoire.

I grew up with this soup as my father is from Galicia. We do it a bit differently in that, just before serving, we place a slice of stale bread in each individual bowl and crack a whole egg on top (bowls are oven proof) pop the bowls in the oven on a sheet pan. I think oven is about 400 degrees. Let them cook until egg whites turn white and serve. Bread is less soggy this way and you also get to break the lovely yoke with your spoon which gives it an exquisite flavor!

The fresh leaves of Oregon myrtle, california Bay, or Umbellularia californica are what are more toxic in quantity. they contain umbelline. The flavor is even more intense than the true Bay, Lauris nobilis, available as Mexican laurel.

We made this soup tonight after looking forward to trying it for days. Ummm….. yeeeahhhh. I really, really don't get what the buzz is about. The texture of the bread is just awful in your mouth in combo with the eggs and it tastes like straight up water with garlic boiled in it. We used fresh bay leaf, great quality olive oil and smoked paprika…. and a really good seeded baguette. Maybe I'm just not ripe for Spanish peasant fair? I couldn't even eat it.

My main squeeze had his reservations at first. And then it was all gone and he wanted more. Like all the recipies I have made here another big winner. I did use some chicken stock and some pieces of chicken for added protein. thank you for posting this